Mini Pumpkin Cheesecakes

Step 1

Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 10 cavities of the pan with liners.

Step 2

Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and butter and mix until fully combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan (or 10 cavities in the muffin pan), making sure to press each one down firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1-2 minutes until smooth and creamy. Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.

Step 4

Evenly distribute the filling between all 12 cavities of the cheesecake pan (or 10 cavities in the muffin pan) and return to the oven.

Step 5

Bake at 325°F for 15-20 minutes or until the tops of the cheesecakes are set.

Step 6

Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight. Once the cheesecakes are chilled, carefully remove them from the pan, serve, and enjoy!